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The Cookery Blue Book

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Published: 1891
Language: English
Wordcount: 17,099 / 60 pg
Flesch-Kincaid Reading Ease: 88
LoC Category: TX
Downloads: 1,949
Added to site: 2008.08.21 21813
Genre: Cooking

of boiling water to thicken.

=Brown Fish Chowder.=

1 onion fried in butter. Cut any white fish in small pieces and fry in this after first rolling the fish in flour. Take the fish out and lay on brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir until it is brown; then gradually stir in a quart of water. When this has boiled, add the fish and seasoning.



=Chicken Terrapin--No. 1.=

Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine. Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of butter and 2 tablespoonfuls of flour. Put in the chicken and sweet-breads. Keep it hot in a double boiler and just before serving add the yolks of 2 eggs and a wine-glass of sherry wine.

=Chicken Terrapin No. 2.=

Cut a cold boiled chicken in small squares, removing all the skin. Put into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in 1 tablespoonful of flour, seasoned with



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Quinn Coleridge
Quinn Colebridge is more at ease with the surreal than the pragmatic. Showing up at a sales meeting would give her hives, but creating unknown worlds is a cinch - with stories that may feature a demigoddess, ghosts and other creatures. As our Author of the Day, Colebridge chats about her characters, world building and introduces us to her bestseller in the Gaslamp Fantasy genre - Veritas.
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